The Method of Stewing Three Treasures in Taji Pot Sauce

Health benefits

Chicken Wings: Protecting the Nervous System

Potatoes: Detoxification

Carrots: invigorate the spleen

Ingredients and materials

2 pounds of catfish

200g chicken wings

6 large shrimps

30g potatoes

Carrot 25g

Lettuce 25g

Red pepper 20g

Green Pepper 20g

Onion 25g

10 cloves of garlic

Ginger 10g

Scallion (pickled) 15g

1 coriander

Salad oil about 25g

Raw soy sauce 22g

Jiale Pot Sauce 25g

Tomato sauce 46g

50g oyster sauce

Spicy sauce 8g

Crushed black pepper, about 3g

About 2g white pepper powder

10g cooking wine

Chicken essence about 2g

Beer about 15g

A little salt

The Method of Stewing Three Treasures in Taji Pot Sauce

1. Cut red peppers, green peppers, and onions into small triangular pieces, peel and wash potatoes, carrots, and lettuce, and cut them into small diamond shaped pieces

2. Thaw the prawns and remove the shrimp line. Remove the prawns and marinate them with ginger shreds, white pepper, cooking wine, and dark soy sauce for 20 minutes

3. Thaw and wash the chicken wings, control the water, make three cuts on the surface, marinate with salt, cooking wine, and white pepper for 20 minutes, and fry in oil until both sides turn slightly yellow. Remove and set aside for later use

4. Remove the internal organs of the fish, wash and remove the head and tail, cut into 1 centimeter thick slices, marinate with scallions, ginger, white pepper, salt, and cooking wine for 20 minutes, and fry in oil until both sides are slightly charred. Remove and set aside for later use

5. Add soy sauce, spicy sauce (1/3 garlic sauce, 1/3 rice sauce, 1/3 oil with chili sauce), oyster sauce, pot sauce, and tomato sauce in a bowl and mix well

6. Slice ginger and 1/2 garlic together, fry the other half of the garlic in oil over low heat until golden brown, pour out the oil and set aside

7. Pour garlic oil into the pot, add garlic seeds, ginger slices, onion slices, and green pepper slices, stir fry until fragrant, add the ingredients vegetables, cover and simmer over low heat for 5 minutes

8. Open the pot lid and evenly and neatly stack the meat ingredients on the side dishes

9. Evenly spread the sauce mixture in a pot, then add crushed black pepper, white pepper powder, chicken essence, and a little beer. Cover with a lid and simmer over low heat for 20 minutes (open the lid halfway and use a spoon to scoop the bottom to avoid burning the pot. Pour the soup over the ingredients with a spoon until the taste is even and flavorful). Wait until the soup is thick and the meat is soft and tender, then turn off the heat

10. Sprinkle the green and red pepper slices into the pot and cover it

11. After serving, open the lid and sprinkle cilantro and white sesame seeds for consumption

Tips

1. Fried chicken wings and fish meat are mainly used to enhance the aroma, and they are also easy to enter the flavor during stewing, making them easier to mature

2. This dish should be cooked over low heat, preferably using a Taji pot for quick maturation without losing moisture

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